Embrace the soothing warmth and healing benefits of Anti-Inflammatory Soup. This golden-hued delight is a fusion of bold flavors and anti-inflammatory powerhouses, including garlic, fennel, ginger, and turmeric.
Designed to comfort as much as it heals, this soup is your shield against the cold, providing a deliciously spicy kick to your winter wellness routine. Dive into this creamy concoction, where every spoonful is a step toward nourishment and rejuvenation.
How to Prepare Anti-Inflammatory Soup
- Veggie Sauté: Start by heating olive oil in a large Dutch oven or saucepan. Add the sliced leeks, chopped fennel, carrots, and butternut squash. Sauté the mixture for 3-5 minutes, or until the vegetables begin to soften.
- Spice it Up: Introduce minced garlic, grated ginger, turmeric powder, salt, and pepper to the pot. Continue sautéing for a few more minutes, allowing the spices to release their aromatic flavors.
- Simmer and Blend: Pour in the low-sodium vegetable broth along with the lite coconut milk, stirring to combine. Bring the soup to a boil, then cover and let it simmer for about 20 minutes. After the soup has cooked and the vegetables are tender, use a blender or an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
- Season to Taste: Give the soup a final taste, adjusting the seasonings as necessary to suit your palate.
- Serve and Enjoy: Serve the soup hot, garnishing each bowl with a dollop of coconut yogurt for an extra touch of creaminess and flavor.
Anti-Inflammatory Soup
Ingredients
- 1 tablespoon olive oil
- 1 leek
- 1 cup chopped fennel
- 3 cups chopped carrots
- 1 cup chopped butternut squash
- 2 garlic cloves
- 1 tablespoon grated ginger
- 1 tablespoon turmeric powder
- Salt & pepper to taste
- 3 cups low-sodium vegetable broth
- 1 can lite coconut milk
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks, fennel, carrots, and butternut squash, cooking until they begin to soften, about 3-5 minutes.
- Add Spices: Mix in the minced garlic, grated ginger, turmeric powder, and season with salt and pepper. Continue cooking for a couple of minutes to enhance the flavors.
- Combine Liquids: Stir in the vegetable broth and lite coconut milk to the vegetable and spice mixture. Bring to a boil, then cover and simmer for 20 minutes until the vegetables are tender.
- Puree Soup: Once the soup is done, blend it until creamy using a blender or an immersion blender. Adjust seasoning if needed.
- Final Serving: Serve the soup hot, garnished with a spoonful of coconut yogurt for an extra layer of flavor and texture.
How to Store Anti-Inflammatory Soup
Allow the Ginger and Turmeric Carrot Soup to cool completely before storing. For short-term storage, keep the soup in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. For longer storage, the soup can be frozen in freezer-safe containers or zip-lock bags, leaving some room for expansion, for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little extra broth or water if the soup has thickened too much during storage.
